Bacon and Parmesan Cheese Sautéed Spinach

Start to finish: 45 minutes
Impresses: 4

Ingredients
4 slices thick-cut bacon, sliced into 1-inch strips
1 tablespoon salted butter
1 shallot, diced
¼ teaspoon crushed red pepper
5-ounces spinach (or any other green)
½ cup freshly grated Parmesan cheese

Method
Cook bacon in a heavy-bottomed skillet over medium heat until crisp. Remove bacon from pan and place on a paper towel-lined plate to drain. Remove all but 1 tablespoon of bacon grease from the pan. Add in butter to melt, followed by shallot. Saute until translucent, about 3 minutes. Stir in crushed red pepper and spinach. Cook, stirring constantly, until spinach is wilted and all moisture has evaporated. Stir in ¼ cup grated Parmesan cheese and half the bacon. Transfer to a serving dish and top with remaining Parmesan cheese and bacon. Serve immediately.

Toasted Ravioli with Marinara

Start to finish: 45 minutes
Impresses: 4

Ingredients
For the ravioli:
2 eggs
¼ cup whole milk
1 tablespoon basil pesto
1 cup grated Parmesan cheese
2 cups Italian-style panko breadcrumbs
1 package fresh ravioli, flavor of choice
¼ cup olive oil
2 tablespoons parsley, chopped

For the marinara:
1 tablespoon olive oil
¼ cup white onion, minced
2 cloves garlic, minced
1 jar marinara sauce
¼ cup finely shredded mozzarella
¼ cup grated Parmesan cheese
¼ cup grated Romano
¼ cup grated Asiago cheese

Method
For the ravioli:
Heat oven to 425 F. Line a large baking sheet with parchment paper and place a baking rack on top. Coat with cooking spray. Set aside.

In a shallow dish, whisk together eggs, milk and pesto to combine. In a separate shallow dish, combine Parmesan cheese and breadcrumbs. Dip 1 ravioli in egg mixture; and then, let excess drip off. Coat in breadcrumb mixture, pressing down slightly so it adheres to the ravioli. Place coated ravioli on prepared baking rack. Repeat with remaining ravioli.

Drizzle ravioli with olive oil. Bake in preheated oven for 15 minutes, or until browned. Let rest 5 minutes before serving. Garnish with chopped parsley.

For the marinara:
Bring a small pot to temperature over medium heat. Add olive oil and onion, and sauté until translucent, about 4 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and reduce heat to low. Let simmer for 10 minutes. Remove from heat and whisk in mozzarella, Parmesan cheese, Romano and Asiago cheese. Serve immediately.

Steak and Sweet Potato Frites

Start to finish: 50 minutes
Impresses: 4

Ingredients
2 8-ounce beef filets
2 large sweet potatoes, peeled 
3 tablespoons olive oil
Salt and pepper
4 tablespoons avocado oil (or other high-heat oil)
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
4 cups fresh arugula
2 tablespoons butter, melted
¼ cup fresh parsley, chopped
¼ cup freshly grated Parmesan cheese
No-fail hollandaise sauce

Method
Set beef filets on counter to start coming to room temperature. Heat oven to 425 F. Line a large baking sheet with parchment paper. Cut sweet potatoes lengthwise into 4 sections. Stack 2 sections on top of one another and cut into strips to make frites. Place on prepared baking sheet and toss with 1 tablespoon olive oil. Bake 30–35 minutes, flipping halfway through, or until frites are cooked through and golden.

While frites bake, make the steak. Heat a cast-iron pan over medium-high heat for at least 5 minutes, or until very hot. Generously season steaks all over with salt and pepper. Once hot, add avocado oil and sear steaks on each side and edges, about 1–2 minutes each. Place pan in oven and bake until the internal temperature reaches 145 F for a medium-cooked steak. If you don’t have an oven-proof pan, transfer steaks to a foil-lined baking sheet. Once steaks are done, leave on baking sheet or in the pan to rest.

In a large bowl, whisk together remaining 2 tablespoons olive oil, apple cider vinegar and maple syrup to combine. Toss in arugula to coat. When sweet potato frites are finished cooking, immediately toss with melted butter, parsley, Parmesan cheese and a sprinkle of salt. 

When ready to serve, slice rested steak into strips against the grain. In a dish, add sweet potato frites, arugula, slices of steak and drizzle with hollandaise. Serve immediately.

Brussels Sprouts and Kale Salad With Creamy Peppercorn Dressing

Start to finish: 15-25 minutes
Impresses: 4 for entree salads with a protein; 6-8 for side salads

Ingredients
For the creamy peppercorn dressing: 
½ cup buttermilk 
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
½ teaspoon Worcestershire sauce
½ teaspoon coarse sea salt 
¾ tablespoon coarsely cracked pepper

For the salad: 
3 cups fresh kale, roughly chopped
1 tablespoon olive oil
½ teaspoon coarse sea salt
1 pound fresh Brussels sprouts, destemmed
1 cup chopped walnuts
1 cup dried cranberries
¾ cup grated or shaved Parmesan cheese

Method
For the creamy peppercorn dressing:
Add all ingredients to a mixing bowl. Whisk together until smooth. Cover and refrigerate while you prepare the salad.

For the salad:
Strip the kale from the stems and roughly chop. Add to a mixing bowl with olive oil and sea salt. Massage the kale in a grinding motion until the texture softens and the color becomes vibrant, deep green. Shred or thinly slice Brussels sprouts and add to the mixing bowl. The thinner, the better, as larger pieces may be more difficult to enjoy uncooked. Add walnuts, cranberries and Parmesan cheese. Toss to combine, and then add the prepared dressing. Mix until well-combined, and garnish with additional cracked pepper or cheese, if desired. Serve immediately. 

Notes: If you are able, prep the dressing ahead of time and chill in the refrigerator to allow flavors to intensify. 

Five Cheese and Mushroom Slow Cooker Risotto

Start to finish: 2 hours
Impresses: 8

Ingredients
2 tablespoons salted butter
2 tablespoons olive oil
1 shallot, finely chopped
8 ounces baby portobello mushrooms, cleaned and thinly sliced
½ teaspoon ground pepper
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1¾ cups Arborio rice
3 cups reduced-sodium chicken broth
1 cup white wine 
1 10-ounce can cream of mushroom soup
¼ cup grated Parmesan cheese 
¼ cup grated Asiago cheese 
¼ cup grated fontina cheese
¼ cup grated Romano
¼ cup shredded Gouda
¼ cup Italian parsley, chopped

Method
Heat a Dutch oven or a slow cooker with a saute setting over medium heat. Add butter and olive oil until butter is melted. Add shallot and saute until slightly translucent, about 3 minutes. Add sliced mushrooms, and cook until softened and all moisture is cooked out, about 10 minutes. Season with pepper and thyme and toss to coat.

Add Arborio rice and toss to coat. Cook about 2 minutes. If sauteing in a Dutch oven, transfer rice mixture to a slow cooker. Add chicken broth, wine and cream of mushroom soup. Stir to combine and cover.

Cook on high for 1 hour 30 minutes, or until almost all moisture has absorbed. Stir in Parmesan cheese, Asiago cheese, fontina cheese, Romano and Gouda until melted. Stir in parsley and serve immediately. 

Creamy Chicken Penne Pasta

Start to finish: 45 minutes
Impresses: 8

Ingredients
2 tablespoons olive oil
2½ teaspoons kosher salt, divided
Freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons salted butter
1 medium white onion, diced
4 garlic cloves, minced
1 pound penne pasta
3 cups chicken stock
1½ cups half & half
1 cup heavy cream
1¼ cup freshly grated Parmesan cheese
1 pint cherry tomatoes, halved
4 cups fresh spinach leaves

Method
Place a large, shallow Dutch oven over medium heat and add 2 tablespoons olive oil. Sprinkle 2 teaspoons of the kosher salt, black pepper, onion powder, garlic powder and Italian seasoning over the sliced chicken breast, tossing to coat. Add chicken to the heated oil and cook until browned on all sides, about 7 minutes. Remove chicken from pot and set aside.

Add butter to the pot, followed by onions, stirring to coat. Sprinkle with the remaining kosher salt and cook until onions begin to soften and turn translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.

Add dry pasta, chicken stock and half & half, stirring to combine. Increase heat and bring pasta to a boil. Cook 7–9 minutes, or until noodles are al dente. Do not drain.

Stir in heavy cream, Parmesan cheese, tomatoes, spinach and reserved chicken. Serve with additional Parmesan cheese, if desired.

Creamy Mushroom and Wild Rice Soup

Start to finish: 1 hour 30 minutes
Impresses: 8

Ingredients
2 tablespoons olive oil, divided
1 pound baby portabello mushrooms, sliced
1 pound white button mushrooms, sliced
8 ounces oyster mushrooms, chopped
4½ teaspoons kosher salt, divided
2 tablespoons salted butter
1 large white onion, diced
4 celery stalks, ends trimmed, diced
3 medium carrots, diced
3 garlic cloves, minced
1½ cups wild rice blend
1 bay leaf
1 tablespoon fresh thyme
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
4 cups beef stock, divided
2 cups heavy cream
Freshly shredded Parmesan cheese, for serving 

Method
In a large Dutch oven or soup pot with a lid, heat 2 teaspoons of the olive oil over medium heat.

Add sliced portabello mushrooms and sprinkle with 1 teaspoon kosher salt. Stir to coat and cook, stirring occasionally, until mushrooms have released their natural moisture, it has evaporated and mushrooms are browned. Remove mushrooms from pot and set aside. Repeat the browning process with another 2 teaspoons of olive oil, button mushrooms and 1 teaspoon kosher salt. Remove from pot and set aside. Finish with 1 teaspoon olive oil, oyster mushrooms and 1 teaspoon kosher salt. Remove from pot and set aside.

Add the final teaspoon of oil to the pot, along with the salted butter. Add onion, celery, carrot, and 1½ teaspoons kosher salt, stirring to coat. Cook stirring occasionally, until vegetables have begun to soften, about 5 minutes. If necessary, add a splash of stock to deglaze the pot and get the browned bits off the bottom. Stir in garlic, cooking until fragrant, about 1 minute more.

Add wild rice. Then, stir in bay leaf, fresh thyme, balsamic vinegar and Worcestershire sauce. Stir in 3 cups beef stock and bring mixture to a boil. Cover and simmer 40 minutes, or until rice is tender and has absorbed most of the liquid. Stir in remaining stock, heavy cream and reserved mushrooms. Top with freshly grated Parmesan cheese to serve.

For a thinner soup, add an additional 1 cup beef stock after rice has cooked.

Secret Spinach Meatballs

View fullsize

Ingredients
1 pound fresh ground beef
1 pound fresh ground pork sausage
10 ounces frozen spinach, thawed and drained
¾ cup plain breadcrumbs
1 cup Parmesan cheese, freshly grated
¼ cup basil leaves, torn
½ small white onion, diced
3 garlic cloves, minced
2 teaspoons Italian seasoning
1 tablespoon kosher salt
1 large egg
1/3 cup whole milk

Method
Heat oven to 400 F. Line 2 baking sheets with parchment paper and set aside. Place all ingredients in a large bowl. With clean hands, work all ingredients together until well combined. Be careful to not overmix, as that will lead to tough meatballs. Use a 2-ounce scoop to portion out the meatballs. Gently roll the meatballs between your palms before placing on prepared baking sheets 1 inch apart. Bake meatballs in preheated oven 18–20 minutes, or until deeply browned on top.

For classic spaghetti and meatballs, place cooked meatballs in a large pan and cover with a jar of your favorite tomato sauce. Stir to combine, cover with lid and cook over low heat for 10 minutes. Serve on top of al dente pasta with extra Parmesan cheese and fresh basil to garnish.

Notes: Try ground venison or turkey in place of beef for a new take on the dish. To freeze leftover meatballs, place in a zip-close bag in a single layer and freeze. 

Spinach Dip with Homemade Pita Chips

View fullsize

Start to finish: 1 hour
Impresses: 1-2

Ingredients

For the spinach dip:
1 tablespoon butter
½ cup yellow onion, diced
2 cloves garlic, minced or pressed
10-ounce bag frozen spinach, thawed and drained
8-ounce block cream cheese, room temperature
½ cup plain full-fat yogurt
1 cup shredded mozzarella, divided
1 cup shredded Parmesan, divided
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon ground cayenne pepper

For the pita chips:
10 large pitas
½ cup olive oil
2 cloves garlic, minced or pressed
½ teaspoon kosher salt
½ teaspoon black pepper
Shredded Parmesan cheese (optional)

Method

For the spinach dip:
Preheat oven to 350 F. In a cast-iron skillet,  saute the onion and garlic in butter over medium heat until soft. Add in the spinach and continue to cook for 3-4 minutes.

In a large bowl, mix together the room temperature cream cheese and yogurt until smooth. Mix in ½ cup mozzarella, ½ cup Parmesan, salt, pepper and cayenne pepper. Add the sauteed spinach; stir to combine.

Spoon the mixture back into the cast-iron skillet and top with the remaining cheese. Bake at 350 F for 20-30 minutes, or until bubbly and golden on top. Serve warm with homemade pita chips.

Store covered in the fridge for up to 5 days. 

For the pita chips:
Preheat oven to 400 F, and line a baking sheet with parchment paper. Cut each pita into 8 triangles and arrange on the baking sheet. (Make sure not to crowd them together or they won’t brown. Use a second baking sheet if needed.)

In a small bowl, whisk together the olive oil, garlic and salt. Generously brush the seasoned olive oil onto each piece of pita. Sprinkle with Parmesan if desired. Bake at 400 F for 8-10 minutes, or until golden brown and crispy.

Store in an airtight container at room temperature for up to 1 week.

Cornbread, 3 ways

View fullsize

Four Cheese
Heat oven and prepare 2 boxes of cornbread mix to package instructions. Grease a cast-iron skillet with salted butter, set aside. To prepared mix, add ¼ cup each of shredded mozzarella, Monterey Jack, cheddar and Parmesan cheeses. Pour into prepared skillet and bake to package instructions.

Green Chili
Heat oven and prepare 2 boxes of cornbread mix to package instructions. Grease a cast-iron skillet with salted butter, set aside. To prepared mix, add a 4-ounce can drained green chilies. Pour into prepared skillet and bake to package instructions.

Maple Bacon
Heat oven and prepare 2 boxes of cornbread mix to package instructions. Grease a cast-iron skillet with salted butter, set aside. To prepared mix, add ¼ cup real maple syrup and 6 slices crisp bacon, chopped. Pour into prepared skillet and bake to package instructions.

Roasted Asparagus With Parmesan & Lemon

INGREDIENTS

1 pound fresh asparagus
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper, to taste
¼-½ cup freshly shredded Parmesan cheese
1 lemon

METHOD

Preheat oven to 375 F. Trim the tough, stalky ends off of the asparagus and rinse well. Place trimmed asparagus in an even layer on a large, rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, and give the pan a shake to season all sides of the asparagus. Bake for 10-15 minutes, or until asparagus is tender. (This may take longer, depending on the thickness of the asparagus.) Immediately after removing from the oven, sprinkle asparagus with shredded Parmesan and the zest of 1 lemon. If desired, dress the asparagus with a squeeze of fresh lemon juice as well.

Grilled Romaine and Chicken Caesar Salad

Start to finish: 20 minutes
Impresses: 2 (entree) or 4 (side salad)

Ingredients

For the salad:
1 heart of romaine, sliced in half lengthwise
¼ red onion, cut crosswise into two rings, outer skin removed
2 boneless, skinless chicken thighs
Salt and pepper, to taste
2 thick slices of sourdough bread
Olive oil

For the dressing:
1 container plain Greek yogurt
½ cup grated Parmesan cheese
1 tablespoon olive oil
2 teaspoon Worcestershire sauce
2 anchovy fillets
1 teaspoon Dijon mustard
1–2 cloves garlic
1 lemon, juiced
Salt and pepper, to taste

Method

For the dressing: 

Add all ingredients to a blender. Pulse to combine, then blend until smooth. Transfer to a storage container and place in the refrigerator until ready to serve.

For the salad: 

Prepare your grill by heating to medium-high heat and scraping/cleaning as needed. While the grill is heating, season the chicken thighs with salt and pepper or other desired seasonings. 

Cut the sourdough bread into 1-inch cubes, then thread kebob skewers with croutons.

Once grill is heated, add the chicken thighs and sliced red onion first. Cook 3–4 minutes on one side, then flip. While cooking on the first side, brush the halved heart of romaine with olive oil, then place on the grill (cut-side down) once you flip the chicken thighs.

Lightly brush the crouton kebobs with olive oil and grill 3–4 minutes, flipping once sear marks appear.

Cook chicken 5–6 more minutes until done, then remove all ingredients from the grill. 

To assemble: 

Build your salad by arranging the grilled romaine on a serving plate; then, top with half the grilled onions, chicken and croutons. Add dressing and serve immediately.

Note: If you prefer a thinner consistency for your dressing, add milk in 1-tablespoon increments until you reach your desired consistency. Note that the dressing will thicken slightly as it chills.

Creamy Corn Salad

Start to finish: 20 minutes
Impresses: 4

Ingredients

5 ears of corn, grilled
1 jalapeño, seeded and finely chopped
¼ cup Mexican-style crema
2 tablespoons Parmesan cheese
2 teaspoons cilantro, chopped
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon lime juice

Method

Cut corn off the ears and add to a large bowl.

Add remaining ingredients to the corn and mix until combined.

Serve as a side dish or a dip with tortilla chips.

Meatball Poppers with Creamy Chermoula

Start to finish: 45 minutes
Impresses: 6 for appetizers

Ingredients

1 pound 90% lean ground beef
½ cup whole milk ricotta
¼ cup shredded Parmesan cheese
½ cup parsley
½ cup cilantro
¼ cup mint leaves
1 serrano pepper, chopped and seeds removed
½ teaspoon coriander
½ teaspoon cumin seeds
½ teaspoon salt
¼ teaspoon white pepper
1 lemon, juiced
½ cup olive oil
¼ cup Greek yogurt

Method

Heat oven to 425 F and line a baking sheet with parchment paper.

In a bowl, combine ground beef, ricotta and Parmesan. Use a cookie scoop to portion out small mounds and roll into balls. Place on the baking sheet and bake 18–20 minutes or until cooked through.

While meatballs cook, pulse together parsley, cilantro, mint, serrano, coriander, cumin, salt, white pepper and lemon juice in a food processor or blender. Scrape down the side of the container and continue to pulse while drizzling in olive oil until combined.

Add in Greek yogurt and pulse to combine.

Serve meatballs with creamy chermoula — either as a dipping sauce or drizzled atop.

Chicken Caesar Salad Lettuce Wraps

Start to finish: 5 minutes
Impresses: 1

Ingredients

For the Caesar dressing:
1 cup mayonnaise
1 lemon, juiced
2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1¼ cups Parmesan cheese, freshly shredded
Salt and pepper, to taste

For the wraps:
2 cups stale bread, cubed such as French or brioche
2 tablespoons olive oil
Salt and pepper, to taste
2 heads romaine lettuce, rinsed well
12 ounces leftover rotisserie chicken, shredded
¼ cup Parmesan cheese, freshly shredded
Prepared dressing

Method

In the bowl of a food processor, blend all the dressing ingredients together until smooth. Refrigerate until ready to use.

Preheat oven to 350 F. On a large-rimmed baking sheet, toss together the bread cubes, olive oil, salt and pepper. Bake for 12–15 minutes, or until toasted and golden brown. Set aside to cool.

Remove 8 large leaves of romaine and set aside. Chop the remaining romaine and place in a large bowl. Add in chicken cooled croutons, and desired amount of dressing, tossing to coat. Divide Caesar salad among remaining romaine leaves and top with additional Parmesan before serving.

Leftover Caesar dressing can be stored in refrigerator for up to five days.

Cauliflower Mac n’ Cheese

Start to finish: 10 minutes
Impresses: 6

Ingredients

1 pound cauliflower florets
1 tablespoon olive oil
1 teaspoon garlic salt
3 tablespoons butter, plus more for greasing pan
2 tablespoons flour
2 cups whole milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella
½ cup Italian-style panko breadcrumbs
¼ cup grated Parmesan cheese

Method

Heat oven to 400 F and line a baking sheet with parchment paper.

Add cauliflower, olive oil and garlic salt to baking sheet and toss to combine. 

Roast for 30 minutes or until cauliflower starts to become golden. Set aside and keep oven at 400 F. Butter a 9-by-13-inch baking dish and set aside.

Melt 1 tablespoon butter in a heavy-bottomed pot over medium heat. Whisk in flour and cook for 1 minute.

Slowly pour in milk, whisking constantly to avoid any lumps. Reduce heat to medium-low and let thicken for 2–3 minutes. Remove from heat and whisk in cheddar and mozzarella cheese until melted and a thick sauce has formed. 

Add cauliflower and mix to coat. Pour into prepared baking dish.

In a small bowl, melt remaining 2 tablespoons of butter. 

Add in panko and Parmesan and stir to combine. 

Sprinkle breadcrumb mixture over the cauliflower.

Bake until the top starts to brown, about 15–18 minutes.

Let cool 5 minutes before serving.